GANDIA, SPAIN — Dulcesol Group has turned the global health trend into a corporate initiative. Although it removed trans fats as far back as 2010, the company spent more than $3.5 million (€3 million) during the past three years to enhance the nutritional content of its products. The goal? The company wanted to transform its image from primarily a line of conventional sweet goods to a brand more synonymous with an overall balanced diet.

Out of this research came the Innova line of more healthful sweet goods that are high in fiber and low in fat and sugar. Many of the snacks contain the chlorella strain of micro-algae that is rich in natural pigments such as chlorophyll and beta carotene with antioxidant properties. Chlorella also contains a high level of vegetable protein, omega-3 fatty acids and vitamins A, B, C and E.

The algae-enriched items include mini sweet loaf breads; chocolate Valencianas; and pumpkin, orange and pear-and-yogurt snacks. The Innova line also offers reformulated magdalenas, brioche and croissants with lower fat, salt or sugar than conventional ones. Dulcesol Group owns a chlorella production plant in Villalonga, where the algae are grown in a natural, G.M.O.-free way.

“Consumers want better-quality products that are more nutritious, so I see us developing this line for years to come,” noted Rafael Juan, chief executive officer.

The company also rolled out its Dulcesol Black collection of classic French macarons, which come in such flavors as chocolate, coffee, melon, raspberry, lemon and orange that is touted as “the sweet taste of the sun.” The black-packaged line reflects the ultra-premium quality of the products, which include individually wrapped tiramisu, cheesecakes, lemon squares and American-inspired red velvet cakes.